To prepare the Orange Sauce:

1. Heat the sesame oil in a pot. Add the ginger and garlic to the warm oil. Do not burn or scorch.
2. Add the orange juice concentrate, soy sauce and rice wine vinegar to the pot. Stir to combine.
3. In a small bowl, combine the cornstarch and cold water. Blend well to make a slurry. Add the slurry by whisking it into the pot in a slow, steady stream. Allow the sauce to boil. Hold for service time.

To prepare the Sticky Orange Turkey:

1. Remove the turkey from the box and place it in a cooler at least 2-3 days prior to service to fully thaw.
2. Preheat oven to 350° F.
3. Remove turkey from packaging and divide liquid evenly between two 12” x 20” x 2 1/2” steam table pans. Cut roasts into large 1” cubes. Divide evenly into the steam table pans with liquid. Cover and heat for 60-80 minutes or until internal temperature reaches 165° F.
4. Remove from the oven and drain juice from turkey, reserving 1 cup per pan. Add the 1 cup of juice back into the pan of turkey and discard the remaining juice. Combine each pan of roasted diced turkey with 1 quart plus 1 cup (40 fl oz) hot orange sauce.
5. Serve 2/3 cup (4.5 oz wt). Recommend serving with whole grain brown rice and steamed or oven roasted vegetables.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds. Hold at 140° F degrees or higher.